The official handbook for the National Training School for Cookery

Clear soup — Soups 170 Cod, boiled — Fish 228 Cold cabinet pudding — Puddings 337 — chicken, fricassee of — Entrees , 71 Index. <70 Cold meat — curry 33 — — fried rissoles 37 — — goblet pie 31 — — hashed meat 26 — — meat fritters 29 — — minced meat 39 — — shepherd's pie 35 Cooked meat — curry 33 — — fried rissoles 37 — — goblet pie 31 — — hashed meat 26 — — meat fritters 29 — — minced meat 39 — — shepherd's pie ... 35 Corn-flour cake — Cakes 403 — pudding— Puddings 321 — — in a cup — Puddings... 318 Cornish pasties 115 Cow-heel milk jelly — Jellies 361 — stewed, with onion sauce — Jellies 362 Cream of barley — Sick-room cookery 424 Creams — charlotte russe 373 — Strawberry cream 37 1 — vanilla cream 369 Croquettes of potato — Vegetables 252 — or rissoles of chicken — Entrees 79 Cup of arrowroot — Sick-room cookery .-. 425 Curate's pudding — Puddings 323 Curried rabbit or veal — Entrees .. 82 Curry, of cold meat 33 — of tripe — Tripe 102 — (Indian) — Entrees 53 Custard, boiled — Creams 369 — pudding, baked — Puddings 301 — sauce — Souffles 376 Cutlets, lobster— Fish 224 — mutton — Entrees 62 — veal — Entrees 66 Dough cake — Cakes 404 Dripping, clarifying — Frying 25 Drinks — Apple water — Sickroom cookery 430 — barley water (clear) — Sickroom cookery 428 — barley water (thick) — Sickroom cookery , 429 — bran tea —Sick-room cookery 435 — lemonade — Sick-room cookery 431 — rice water — Sick - room cookery 427 — toast and water — Sickroom cookery 432 — treacle posset— Sick-room cookery 434 — white wine whey — Sickroom cookery 434 Dutch sauce — Sauces 272 Dumplings — Norfolk 350 Eels, stewed— Fish 241 Egg sauce— Boiled fowl 164 — — Fish 216 Entrees — beef olives 73 — braised fillets of beef 60 — chaudfroid of chicken 64 — croquettes or rissoles of chicken 79 — curried rabbit or veal 82 — curry (Indian) 53 — fricassee of chicken 69 — fricassee of cold chicken... 71 — haricot mutton 77 — Irish stew 75 — mutton cutlets 62 — quenelles of veal 57 — veal cutlets 66 Essence of beef — Sick - room cookery... 423 Fat, clarifying — Frying 25 Fig pudding — Puddings 341 Fillet of veal, braised 109 Fillets of beef, braised — Entrees . 60 Index. 47 1 Fillets of sole a la maitre d'hotel — Fish 220 — of sole, fried — Fish 222 Fire, to lay a 14 Fish, baked in vinegar 236 — baked mackerel or herring 232 — baked stuffed haddock ... 234 — boiled 239 — boiled cod 228 — boiled turbot 211 — fillets of sole a la maitre d'hotel 220 — fish pudding 214 — fried fillets of sole 222 — fried plaice 237 — grilled salmon 230 — kedgeree 243 — lobster cutlets 224 — sole au gratin 218 — stewed eels 241 — whitebait 217 Flaky crust (for pies and tarts) — Pastry 290 Fowl, boiled 162 — for boiling, trussing a 162 — for roasting, trussing a 166 — roasted 166 Fricassee of chicken — Entrees ... 69 — of cold chicken — Entrees 71 Fried fillets of sole — Fish 222 — plaice — Fish 237 — potato-chips — Vegetables.. 250 — rissoles of cold meat 37 — slices of potato — Vegetables 251 Fruit tart of short crust — Pastry 278 Frying , 24 Genoese pastry — Pastry 280 German pound-cake — Cakes 395